Over medium heat add oil (for every six potatoes)Add ginger, Serrano pepper, cumin (should be making popping noises). You will know it is done because the cumin slightly increases in size.Add peas, spices (carom, garam masala, mango powder, chatt masala, chili powder, coriander, salt) and potatoes (add them last so they can soak up the flavor)Mix and cookAdd cilantro and turn off heat/gasAdd the juice of ¼ of a lemon or lime(It is important not to over stir because the peas get squished)

Use veggie oil to cover the bottom of the pan and heat to medium-lowAdd cumin (if the oil is too hot it will crackle and turn black)Add garlic, red onions and cook for about a minute (they have been cooked too long if they are clear)Add chili powder, Garam Masala, and spinach mix and sauté Remove from the heat and allow to coolThen add feta, salt and ½ of the juice from a lime

Dough #1 (Pepperidge Farm Sheet Dough)Cut into a rectangle (sometimes you will have to roll it)Cut it into smaller rectangles (don’t forget that it is ok to stretch)Make the dough into a cone and add the stuffingClose it up and use a fork to score the edges Set the oven to 400 degrees and bake for 10-12 minutes

Dough # 2 (Filo Dough)Must keep the dough under a damp paper towelFollow the folding instructions and use water to seal the edgesOnce they are stuffed, put them under damp paper towelsFill a pan with vegetable oil and heat on medium (the oil is hot enough when a tiny ball of dough is dropped in and makes a popping noise and immediately rises to the top)Gently place the samosa in the oil and wait 2-3 minutes (until the edges are brown)Take out and place on a plate covered with a paper towel

Add flour, cream of wheat, ghee and ¼ a cup water directly into the blenderBlend while slowly adding the rest of the waterAdd carom seedsWhen the dough is in a ball remove from the blenderSlowly split the dough in half until you have 16 equal piecesRoll each ball into a circle and cut in half (the edges should be thinner than the centerFold and stuffFollow the above instructions for cooking while remembering that home made dough takes longer to cook!

Recipe :1) In pan heat 1tbsp oil and saute chopped garlic, ginger and green chilies2) Saute all the veggies except potatoes starting with carrot and cabbage since it takes longer to cook.3) Add all the dry masalas and let it cook for a min.4) Add constarch 5) Add salt and mashed potatoes.6) Turn off the heat and then add lemon juice.7) Once the stuffing is cooled down make cutlets in any shape you like, most popular is ‘HEART’8) Coat each cutlet with either semolina or breadcrumbs and shallow fry till golden brown.9) Garnish with salad leaves and onion rings and serve with Green chutney or tomato ketchup.You can add any other veggies of your choice like grated zuccini,spinach, even arugula.